Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16170%2F15%3A43873686" target="_blank" >RIV/62157124:16170/15:43873686 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26784246:_____/15:#0001009 RIV/26722861:_____/15:#KL02 RIV/00027162:_____/15:#0001307

Výsledek na webu

<a href="http://www.potravinarstvo.com/cislo_casopisu/rep-pcr-typing-of-staphylococcus-spp-strains-in-meat-paste-production-line-and-identification-of-their-origin/" target="_blank" >http://www.potravinarstvo.com/cislo_casopisu/rep-pcr-typing-of-staphylococcus-spp-strains-in-meat-paste-production-line-and-identification-of-their-origin/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/465" target="_blank" >10.5219/465</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Popis výsledku v původním jazyce

A meat paste production line and its microbial parameters have been evaluated in single Czech company. The raw meat paste samples before heat treatment were tested positively for the presence of 3 staphylococci species: Staphylococcus aureus, S. haemolyticus and S. epidermidis. Subsequent microbial analysis of meat paste components and ingredients identified only the spices used as positive for S. aureus (coriander, cinnamon, badian, mustard - (10 - 40 cfu/g)) and S. haemolyticus strains (juniper, ginger). The collection of 16 collected strains (S. aureus (n = 4), S. haemolyticus (n = 4), S. epidermidis (n = 8)) has been typed with the rep-PCR method utilising (GTG)5 primer. Analysis of the fingerprints using UPGMA clustering method revealed presence of eleven strain clusters with similarity lower than 90%: 2 fingerprint clusters of S. aureus, 3 individual clusters characteristic for S. haemolyticus and 6 different S. epidermidis specific clusters. The S. aureus strains from different types of spice were identical, resp. very similar. Molecular tracking composed from the rep-PCR analysis of acquired isolates and comparison among all collected fingerprints confirmed the spices to be the source of both S. aureus and S. haemolyticus strains identified in raw meat paste. The additional rep-PCR analysis of the S. epidermidis collection confirmed usability and performance of this method. The antibiotic susceptibility to 14 individual antibiotics has been examined among the collected staphylococci strains. The predominant erythromycin resistance (68.8%) was followed with amoxicillin/clavulanic acid (56.2%). Other resistances observed were less frequent (clindamycin - 12.5%, oxacillin - 6.3%, tetracycline - 6.3%, sulphamethoxazole-trimethoprim - 6.3%, chloramphenicol - 6.3%, novobiocin - 6.3%). As shown by our results, rep-PCR with the (GTG)5 primer is an applicable tool for typing of bacterial strains and may be used for identifying the source of contamination.

Název v anglickém jazyce

Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Popis výsledku anglicky

A meat paste production line and its microbial parameters have been evaluated in single Czech company. The raw meat paste samples before heat treatment were tested positively for the presence of 3 staphylococci species: Staphylococcus aureus, S. haemolyticus and S. epidermidis. Subsequent microbial analysis of meat paste components and ingredients identified only the spices used as positive for S. aureus (coriander, cinnamon, badian, mustard - (10 - 40 cfu/g)) and S. haemolyticus strains (juniper, ginger). The collection of 16 collected strains (S. aureus (n = 4), S. haemolyticus (n = 4), S. epidermidis (n = 8)) has been typed with the rep-PCR method utilising (GTG)5 primer. Analysis of the fingerprints using UPGMA clustering method revealed presence of eleven strain clusters with similarity lower than 90%: 2 fingerprint clusters of S. aureus, 3 individual clusters characteristic for S. haemolyticus and 6 different S. epidermidis specific clusters. The S. aureus strains from different types of spice were identical, resp. very similar. Molecular tracking composed from the rep-PCR analysis of acquired isolates and comparison among all collected fingerprints confirmed the spices to be the source of both S. aureus and S. haemolyticus strains identified in raw meat paste. The additional rep-PCR analysis of the S. epidermidis collection confirmed usability and performance of this method. The antibiotic susceptibility to 14 individual antibiotics has been examined among the collected staphylococci strains. The predominant erythromycin resistance (68.8%) was followed with amoxicillin/clavulanic acid (56.2%). Other resistances observed were less frequent (clindamycin - 12.5%, oxacillin - 6.3%, tetracycline - 6.3%, sulphamethoxazole-trimethoprim - 6.3%, chloramphenicol - 6.3%, novobiocin - 6.3%). As shown by our results, rep-PCR with the (GTG)5 primer is an applicable tool for typing of bacterial strains and may be used for identifying the source of contamination.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210284" target="_blank" >QJ1210284: Zavedení metod detekce MRSA v mase potravinových zvířat a účinných opatření poti jejich šíření v potravinovém řetězci</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

166-173

Kód UT WoS článku

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EID výsledku v databázi Scopus

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